There is something extraordinarily comforting about a rainy night...the sounds of fat drops against the window pane, combined with the dance of leaves rustling in the gusts of wind and the sweet smell of wet earth. When it's chilly outside, and the rain is falling, there is nothing more appealing than a hearty soup to warm you from the inside out.
The last time it rained, I ransacked the kitchen to find the makings of such a soup. I was lucky enough to have crawfish meat, so away we went. This crawfish bisque is certainly not fancy, nor is it difficult to make, but it was the perfect way to enjoy a chilly dreary evening - a pot of bisque bubbling away on the stove while we sat on our porch, catching up on our day.
This is the only picture I took, simply because once it was ready, we were too eager to dive in and couldn't be bothered to grab the camera. This bisque had a kick of spice, offset by the smoothness of sherry and half & half, and loaded with fat bites of tender crawfish meat. We sat barefoot on the porch swing, silent except for the sounds of swallowing and murmurs of content - and, of course, the rain hitting the ground around us.
1 can cream of celery soup
1 can cream of onion soup
2 soup cans of water
1 7 oz. can tomato sauce
1 package frozen crawfish tails, thawed
1 tbsp. seafood seasoning (such as Old Bay)
1 tsp. blackened seasoning
½ tsp. garlic powder
2 tbsp. cooking sherry
¼ cup half & half
-Combine all ingredients in large stock pot and bring to a boil. Reduce heat, cover and simmer until thickened, about 30 minutes.